FREE: Antique fried cookie maker

Here is the recipe ...

Ingredients

2 large eggs
2 tsp. vanilla sugar (or 2 tsp. white sugar plus 1 tsp. favorite flavored extract, I like Almond)
1 cup milk
1 cup flour
1/4 tsp. salt
Flavorless oil for frying
Preparation
Firmly whisk together the eggs, sugar, extract (if using), and milk. Sift together the flour and salt, then whisk into the liquid until incorporated into a batter the texture of heavy cream. If you have time, refrigerate for two hours (While this step isn't necessary, your rosettes will be crispier if you let the batter rest for this period). Heat 2" to 3" of flavorless oil (I like canola) in a large, heavy frying pan over medium-high heat to between 360º and 365º. Once the oil has reached heat, submerge the rosette iron into the oil to quickly heat it immediately before dipping into batter (you should pour your batter into a shallow square pan or container, this will make it easier for you to dip the rosettes).

Carefully dip the heated rosette iron into the batter so that the batter covers the bottoms and sides or the iron but does not cover the tops (VERY important not to cover the top of the iron with batter). Dip the batter-covered rosette iron into the pot, completely submerging it in the oil. Allow the rosettes to fry until golden brown, using a knife edge to scrape off any excess batter formed at the top. While browning, your rosettes may voluntarily fall off of the iron into the oil. If so, simply fry them on each side for a few seconds until brown, then remove from pan with tongs or a chopstick.

This is called a 'Scandinavian Rosette Iron'. Not as sweet as 'Funnel Cakes', and far more delicate, they are fun and simple to make, and are a lovely accompaniment for a lady's tea, or luncheon.

I have a nice set of irons myself, but would love to share the recipe and instructions my mother gave me as a young girl ... I'' have to do it in another comment though, since the word Max for each comment is 2000 ...

If your rosettes have stuck to the iron while browning, use the knife to gently pry them away from the iron on to paper towels. Invert and cool.

After the cookies have cooled, you can either store them in an airtight container or freeze them for later use, though these are so good, you probably won't need to concern yourself with storage :-) Immediately before serving, sprinkle with powdered sugar (and cinnamon, if desired).
This recipe makes about 40 Rosettes.

I hope the winner finds my mother's recipe enjoyable. Nice auction. Thanks for the trip down memory lane :-)

Thank you for your recipe, I hope the bidder enjoys it.

kobiadamson, thanks for the bid, if you win I hope you try silverfarr's recipe.

Hi I was wondering if you can make a 3600 gin and do free shipping

karminducatti, I would love to put GIN on it, but I don't have that badge just yet, sorry.

A rosette iron today, with 2 designs sells for a credit value of 20,000. These vintage irons are made of a far better quality.

Incidentally, you can also purchase Rosette Batter Mix online :-)

Do the designs screw off? I have about 8 designs and no handle...awesome cookies haven't had one I bet in 25 yrs. my set is prob from the 40's. made of black cast iron.

I've never seen a rosette iron that DIDN'T have screw off ends ... even the doubles like this.

These appear to be the 'Nordic Ware' brand, which DOES have screw off ends. This handle also fits the 'Timbale' irons. A Timbale, is similar to the 'Rosettes', except for the fact that they have 'sides'. When done, they resemble a 'bowl', which you can fill with whatever desert filling or topping you wish to use. For instance, a nice mousse, or fruit filling, topped with whipped cream.

What is the measurement of the irons please? Thanks

Please, do you have a ruler you could measure from one side to the other of the flower shaped one? I do not want to get one I already have. If not, is it wider than the palm of your hand? Thanks